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Rhubarb Relish



16 portion(s)

Rhubarb Relish

  • 300 g rhubarb, cut into pieces
  • 2 piece onion, cut into thin slices
  • 1/2 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp ground cumin
  • 1/4 tsp chilli powder
  • 3 cm piece fresh turmeric, pealed
  • 3 cm fresh ginger, pealed
  • 1/4 tsp Ground Coriander
  • 20 g olive oil
  • 20 g Dark Brown Sugar
  • 40 g water

Recipe's preparation

  1. Place onion, oil, sugar, salt and pepper into mixing bowl and saute. 5minutes/120degrees/speed 1 on reverse. Transfer into a bowl and set aside. Do not clean mixing bowl.
  2. Place rhubarb ginger and tumeric anto mixing bowl and chop. 5seconds/speed7. Scrape down sides with spatula.
  3. Add water, chilli powder, ground cumin, ground corriander and reserved onion mixture and cook. 20minutes/100degress/speed 1 on reverse.Transfer into bowl and set aside to cool before serving (see tips)

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To save time, peel and prepare tumeric and ginger while the onion sautes in step 1.

You can store relish in a sealable container in the refrigerator for up to 4weeks.

Serve with grilled meats, savoury pastries, on a burger or sandwhich. Great accompaniment to any platter.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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